Roast Chicken with Kimchi Smashed Potatoes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Jarred kimchi delivers flavor and color in this roast chicken dish. Ingredients:
1 1/2 pounds fingerling or baby yukon gold potatoes |
4 tablespoons vegetable oil, divided |
kosher salt, freshly ground pepper |
4 large skin-on, bone-in chicken thighs (about 1 1/2 pounds total) |
2 garlic cloves, grated |
1 16-ounce jar napa cabbage kimchi, drained, 1/4 cup liquid reserved |
1 tablespoon unseasoned rice vinegar |
4 cups trimmed bitter greens (such as mustard, mizuna, or arugula) |
Directions:
1. Preheat oven to 450°F. Toss potatoes and 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until browned in spots, 10-15 minutes.
2. Meanwhile, rub chicken with garlic and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken skin side down until golden brown and crisp, 8-10 minutes.
3. Arrange chicken skin side up on baking sheet among potatoes. Roast until chicken is cooked through and potatoes are tender, 15-20 minutes longer.
4. Using a large spoon, lightly smash potatoes. Scatter kimchi over; roast until kimchi is warm, about 5 minutes.
5. Meanwhile, whisk reserved kimchi liquid, vinegar, and 2 tablespoons oil in a small bowl.
6. Scatter greens over, drizzle with half of dressing, and toss gently. Divide among plates and drizzle with remaining dressing.
7. Per serving: 640 calories, 40 g fat, 6 g fiber Nutritional analysis provided by Bon Appétit
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